JL-FX SPRINGHILL SUITES BREAKFAST & FLAMINGO'S BAR AND GRILLE
13279 FLAMINGO CROSSINGS BLVD, Bay Lake FL 34787 · 407-507-1200
Last inspected May 5, 2026 · 14 visits since April 2024
JUN 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
One Live, small flying insect at the entrance of the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Grill kitchen dish machine.
Apr 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Grill kitchen dish machine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Outside walk in cooler by grill kitchen.
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Bar dish machine.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Grill kitchen dish machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream,48 f,salsa,45 f,pork,51 f,cheese,52 f,cut tomatoes,51 f,raw beef,51 f,pizza sauce,45 f,cut lettuce,49 f,held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sour cream,48 f,salsa,45 f,pork,51 f,cheese,52 f,cut tomatoes,51 f,raw beef,51 f,pizza sauce,45 f,cut lettuce,49 f,shredded cheese,51 f held more than four hours.Stop Sale.
Toxic substance/chemical improperly stored.Glass cleaner stored next to alcohol bottles at bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding juice and coffee nozzles are soiled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Outside walk in cooler by grill kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled in the grill kitchen.
Unwashed lettuce stored over bottled peppers in walk in cooler.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Glass cleaner next to gloves in kitchen..
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding coffee nozzles and island oasis machine at the bar. Interior of soda gun nozzle is soiled. White cutting board is stained.
Spray bottle containing toxic substance not labeled.Glass cleaner.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Grille kitchen.
Employee beverage container on a food preparation storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.
Employee with ineffective hair restraint while engaging in food preparation.
Interior of oven has accumulation of black substance/grease/food debris.
Waste line missing at soda gun holster.Outside bar area.
May 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Breakfast kitchen,bar and grill area.
Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled at grill kitchen. Can opener is soiled. Small cutting board is stained and grooved throughout the establishment. Ice scoop holder is soiled at the bar.
May 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Breakfast kitchen,bar and grill area.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee did not rinse dish
Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled at grill kitchen. Can opener is soiled. Small cutting board is stained and grooved throughout the establishment. Ice scoop holder is soiled at the bar.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Breakfast kitchen,bar and grill area.
One Live, small flying insect at the entrance of the kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt,48 f held less than four at buffet line.Advised operator to put less in reach in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee did not rinse dish
Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled at grill kitchen. Can opener is soiled. Small cutting board is stained and grooved throughout the establishment. Ice scoop holder is soiled at the bar.
Spray bottle containing toxic substance not labeled.Glass cleaner.
Holes in walk by three comp sink area.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dishmachine area.
Unwashed lettuce stored over cheese in walk in cooler.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Operator discarded Soda nozzles at the bar area soiled manager cleaned
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine Abby the grill kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat and scarf on single serve cups. Manager removed.
Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer In reach in cooler in the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled in walk in cooler
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler in kitchen by the bar and grille area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over lettuce in walk in cooler.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over hot dog in walk in cooler.
Two live small flying insects in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holders are soiled. White cutting board is stained at breakfast kitchen.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Clean utensils not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Small white cutting board at bar.
Dishmachine is in poor repair.Breakfast kitchen.
Drain cover(s) missing.Dishmachine area by bar kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by breakfast kitchen three comp sink.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker is not at correct location at hose bibbs by mop sinks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Holes in wall by microwave area at grill area.
Apr 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Breakfast kitchen and grill kitchen.WarningWarning**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over ground beef in walk in cooler.
Toxic substance/chemical improperly stored. Peroxide cleaner stored on food storage rack. Coffee cleaner tablets stored on top of coffee machine.
Vacuum breaker is not at correct location at hose bibbs by mop sinks.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained in kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Condiment station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean dishes stored in dirty container at grill dishmachine area.
Current Hotel and Restaurant license not displayed.
Employee personal items stored on a food storage rack.
Holes in wall by microwave area at grill area.
No conspicuously located ambient air temperature thermometer in cold holding unit.Grill kitchen condiments.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking by three comp sink area. Vents on ice machine by grill area have a residue build up. Soda gun holster is soiled.
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Breakfast kitchen and grill kitchen.WarningWarning**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over ground beef in walk in cooler.
Toxic substance/chemical improperly stored. Peroxide cleaner stored on food storage rack. Coffee cleaner tablets stored on top of coffee machine.
Vacuum breaker is not at correct location at hose bibbs by mop sinks.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained in kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Condiment station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean dishes stored in dirty container at grill dishmachine area.
Current Hotel and Restaurant license not displayed.
Employee personal items stored on a food storage rack.
Holes in wall by microwave area at grill area.
No conspicuously located ambient air temperature thermometer in cold holding unit.Grill kitchen condiments.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking by three comp sink area. Vents on ice machine by grill area have a residue build up. Soda gun holster is soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.